what are you doing with your pumpkin innards (recipe suggestions)

iammumtoone

Sorry if there is already a thread on this, I did a search but couldn't find one.

What is everyone going to do with the pumpkins innards?

I will be roasting the seeds and making pumpkin pie. I will post the recipes later. The rest of it (its a huge one) I will puree and freeze, hoping I will get some suggestions from this thread on what I can do with the rest.

pigpen

binning them.. they are not eating pumpkins they are carving pumpkins and taste disgusting.. plus 3 were rotten inside when we cut them open.

cornishchick

Hi,
I was wondering what to do as well. So searched the index . and found this
https://forums.moneysavingexpert.com/discussion/8814

we only buy the smallish ones as they test better.
Hope that helps.

Butterfly_Brain

I too am binning them, they are forced and not nice

lisakay_2

I have carved my home grown ones. have finely chopped a little and shoved it in a pasta sauce with other veg, was nice. also making pumpkin and apple chutney, roasted pumpkin risotto, spiced pumpkin muffins, sweet pumpkin rice pudding, pumpkin and potato curry. will be looking like a pumpkin sooner rather than later.
lots of recipes online, I tend to just chuck stuff in and see x

lostinrates

Those big supermarket ones don't taste good. Leaving more flesh on makes carving harder, but more durable, so that's what I do.

Other, more delicious pumpkins NEVER go to waste here though!

lynsayjane

Can't help with the recipe but I'm currently enjoying my works butternut squash, pepper and pumkin goulash.

iammumtoone

cornishchick wrote: »

Hi,
I was wondering what to do as well. So searched the index . and found this
https://forums.moneysavingexpert.com/discussion/8814

we only buy the smallish ones as they test better.
Hope that helps.

Thanks it didn't some up when I searched as I searched for pumpkin, its titled pumpkins!

I always roast the seeds and make pumpkin pie but don't normally get one as large as this years. I will remember for next year and stick with the smaller ones.

I wouldn't eat a carving pumpkin on its own as a vegetable but I have found that putting it into a pie etc is fine.

RevolvingDoor

pigpen wrote: »

binning them.. they are not eating pumpkins they are carving pumpkins and taste disgusting.. plus 3 were rotten inside when we cut them open.

The same with my pumpkin and I will not be cooking with it.:eek:

The smaller pumpkins are supposed to taste delicious.

Steve059

Time for this one again ...

PUMPKIN SOUP

Serves 2

INGREDIENTS

500g of pumpkin
1 clove of garlic
½ an onion
1½ tablespoons of oil
½ a tablespoon of lemon juice
½ a teaspoon of mixed herbs
1 vegetable stock cube
500ml of water

METHOD

Cut the pumpkin into quarters, remove the peel and seeds, and chop it into 2cm (1 inch) pieces. Peel the garlic and cut it into quarters. Peel the onion, cut it in half, chop one half into 2cm (1 inch) pieces and save the other half.

Put the oil into a saucepan on a medium heat. Fry the garlic and onions for about 2 minutes until the onion is soft but not coloured. Stir frequently to stop it sticking.

Add the pumpkin and continue to cook for another 3 minutes. Stir frequently to stop it sticking.

Add the herbs, lemon juice, stock cube and water. Bring to the boil, then turn down the heat until it is just boiling. Put the lid on the saucepan and continue to cook for another 20 minutes until the pumpkin is soft.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

Use butternut squash instead of pumpkin.

Add ¼ of a teaspoon of ground ginger, at the same time as the herbs and lemon juice.

Garnish with either a swirl of either crème fraîche, fromage frais, natural yoghurt or single cream, or a sprinkle of chopped chives or parsley.

Vampires should, of course, omit the garlic.

THIRZAH

Blue cheese and pumpkin risotto-I often make butternut squash and blue cheese risotto so shall just use pumpkin instead.

Any left will go into saturday's lamb curry.